Total Pageviews

Friday, July 19, 2013

POMEGRANATE, VANILLA AND VODKA

*Summer Collection-1/2 vanilla bean 1/4 cup super-fine sugar 1-1/2 cups pomegranate juice 4 TB vodka *Scrape the seeds from the vanilla bean and place pod and seeds in a saucepan with the sugar and 1/2 cup water. Slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. Allow to infuse for 30 minutes. *Remove the vanilla pod from the syrup and mix the pomegranate juice and vodka. Pour into four frozen ice pop molds. *Place the molds in the freezer. Let set for 2 hours, insert the sticks and allow to freeze until completely solid (about 4 more hours) Yield: 4 pops (Source:  The Spokesman Review & photo also)

Gin Zing

*Summer Collection-2 1/2 cups? chopped cucumber 1 cup elderflower cordial 1/2 cup gin *Place the cucumber and elderflower cordial in a food processor or blender and blitz until smooth. *Pass the mixture through a fine mesh strainer into a bowl and stir half of the pulp in the sieve back into the cucumber and elderflower juice. Mix in the gin until well combined, then pour into six frozen ice pop molds. *Place the molds in the freezer. Let sit for 3 hours, give it a good stir, insert the sticks and allow to freeze solid (about 4 more hours) or leave overnight. YIELD: 6 pops (Source:  The Spokesman Review & photo also)

Thursday, July 18, 2013

BEE'S KNEES

*Summer Collection- 2 TB honey 4 TB whiskey 2 cups ginger beer *Put the honey and whiskey into a bowl and, using a small whisk, mix together until well combined. Gradually whisk in the ginger beer, making sure that everything is thouroughly blended. *Pour into six ice pop molds and place in the freezer. After 2 hours, give each one a good stir. Freeze for another 2 hours, stir and insert the sticks. Return to the freezer and freeze for another 2 hours, until completely solid. YIELD: 6 pops (Source: The Spokesman Review & Kaboom wallpaper)


English Summer Cup

*Summer Collection- 1/4 cup superfine sugar 4 TB Pimm's gin-based liquor 1 cup ginger beer (or lemonade) 1/4 cup sliced strawberries 1/4 cup sliced apples 18 small mint leaves *Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. *Add the Pimm's and ginger beer or lemonade. Let cool completely. *Divide the strawberries, apple slices and mint leaves among six frozen ice pop molds. Pour over the Pimm's mixture and insert the sticks. Place molds in the freezer for 6 hours, until frozen solid. YIELD: 6 pops(Source: The Spokesman Review & Kaboom wallpaper)


POPTAILS for SUMMER!!


Sunday, July 14, 2013

GIFT BOX

*Christmas in July Collection-1 package (12 oz ) pound cake 1 package (8 oz) Cream Cheese, cubed, softened 1-1/2 cups cold milk, divided 1 package (4-serving size) Lemon or Vanilla Flavor Instant Pudding & Pie Filling 1 teaspoon grated lemon Peel 1 tub (8oz) whipped topping, thawed 1 can (11 oz) mandarin orange segments, drained Chewy fruit snack rolls Assorted small candies LINE  bottom and sides of 8 by 4-inch loaf pan with wax  paper. CUT rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. BEAT cream cheese and 1/2 cup milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon Peel. Beat 1-2 minutes or until well blended. Gently stir in 1 cup of the whipped topping and oranges. SPOON filling into cake-lined pan. Place remaining cake slice on top of filling. REFRIGERATE 3 hours or until firm. Invert pan onto serving plate; remove pan and wax paper. Frost cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with candies. Makes 16 servings. (Source: Publications International & photo also)